would it be OK to break the chicken up into small bitsize pieces and then serve over rice? I like this recipe!!! thanks
The best for chicken curry is the coconut milk instead of milk . Very yummy if you use coconut milk , Believe me
I don't see anywhere in your recipe that you either strain out the whole spices or grind them up. Do you just leave them in whole? How do you eat around them, then? Whole cinnamon sticks and cardamom pods would be kind of interesting to chew on. Just wondering if a step was left out. Otherwise, the recipe looks great! Most Indian recipes that I know (now, I'm a fan and love to cook it at home, but am not Indian), have the spices roasted in a dry pan, then ground before actually using. I've never seen them left in whole, so it just seems odd to me, that's all. Thanks!
Yeah its depend upon to you if you like small then ok , if you big then okay too . It doesnt matter its your art. Cooking is an art.traditionally in this particular dish chicken pieces r supposed to be large in size and they should be very tender and well-done,but yes you can offcourse make them small,according to your liking...